nwoo recipes

Ingredients

• 1.75 lb boneless skinless chicken thighs, cubed
• 1/2 box Japanese curry roux (already have)
• 2 Yukon gold potatoes, cubed
• 1 yellow onion, sliced
• 2 carrots, chopped
• 3 cups water or chicken broth

Method

1. 1.Sear chicken until browned.
2. 2.Add onion, carrot, and potato; saute 3-4 min.
3. 3.Pour in water, bring to a boil, then simmer 15 min until potatoes are tender.
4. 4.Turn off heat, dissolve the curry roux in, and simmer 5 min until thick.
5. 5.Serve over rice.